Our flagship restaurant features the fresh, new flavors of an iconic American dining experience, reimagined. The menu and ambiance provide a versatility of dining experiences, from small plates and drinks at the bar with friends to an intimate meal for two overlooking the beautiful formal gardens. Make your time in Chocolate Town® U.S.A. even more memorable with a visit to The Circular®.
Plus, all guests receive complimentary valet parking when dining with us!
Check back for dining events soon.
Required for lunch, dinner, and Sunday brunch. Open seating for breakfast. Please call 717-534-8800.
The dress code for The Circular is resort casual. Denim and dress shorts are permitted and jackets and ties are optional. Please wear appropriate footwear and be advised that children over the age of 11 must adhere to the dress code.
Please refrain from wearing:
Celebrate elegantly at The Circular, book a unique space for your special event. There are two private dining spaces, the Alcove seats 12 guests and the Wine Room seats 10 guests. Rental is $250 per room.
Inquiries and reservations, please call 717-534-8800.
Milton Hershey was a man of reinvention and ingenuity, whose vision for the future serves as his greatest success and his lasting legacy. In this spirit, The Circular at The Hotel Hershey features the fresh, new flavors of an iconic American dining experience, reimagined.
Virtual Tour: The Circular
Lunch Buffet: Adult: $29* | Child: $12.50* (ages 3-11)
*Buffet selection varies. Plus tax & gratuity.
Chef de Cuisine
Aaron Fowler's culinary career began in 1990 in Chapel Hill, NC as a dishwasher and busboy while he was a high school student. After high school, he attended the Culinary Institute of America. Following graduation in 1997, Fowler worked at The Little Nell in Aspen, CO, a Five-Star, Five-Diamond hotel and restaurant. After that experience, he worked for Four Seasons properties in Austin, TX and Jackson Hole, WY before coming to The Hotel Hershey in 2006.
At The Hotel Hershey, Fowler has held the positions of sous chef of The Fountain Cafe and banquets before taking on the role of chef de cuisine for The Circular. At the restaurant, Fowler is responsible for menu development of seasonal and holiday menus, managing a staff of up to six cooks, researching and developing new menu items that are current to today's trends. Fowler enjoys creating modern dishes using inventive and experimental techniques – many of which are showcased on the menu at The Circular.
Executive Pastry Chef
As Executive Pastry Chef at The Hotel Hershey, Cher Harris CEPC oversees a team of dedicated pastry professionals providing unique desserts and chocolate creations to all of the hotel outlets, including the award winning hotel restaurant, The Circular. The pastry team's desserts are also featured throughout all banquets spaces, the daily Spa buffet, Trevi 5, Harvest, Cocoa Beanery coffeehouse, Sweets shop and more.
Bringing more than 20 years experience to The Hotel Hershey, Harris has also held positions as Executive Pastry Chef and as part of the opening management team at Hollywood Casino at Penn national Race Course, Pastry Arts Instructor at Harrisburg Area Community College and Assistant Pastry Chef at The Bent Creek County Club.
As an executive chef in a resort environment, Harris' area of expertise spans many fields including banquet style desserts, beautiful amenities and centerpieces, delicate coffee shop pastries and more. She specifically enjoys the intricacy and creativity involved with creating wedding cakes and plated desserts where she has the ability to showcase a diverse selection of styles to include various texture and flavor combinations.
Harris is an internationally renowned chef who has recently been crowned as The Pastry Queen at The Ladies' World Pastry Championship in Rimini, Italy. Dessert Professional Magazine also recognized her as one of the Top Ten Pastry Chefs in America in 2014. She was selected as a presenter and featured chef at the Powerful Women in Culinary Event in Beijing, China. And as an active member of The American Culinary Federation, Harris has been honored through competition with several ACF Bronze and Gold Medals.
Overall, Harris loves that working with chocolate is like pairing fine wines with food, in that the different cocoa contents and regions create many flavor depths and compositions with chosen paired ingredients.